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Spicy sausage pasta

“This veg-packed pasta dish is so simple, and satisfying. I’ve given the option for a vegan version here – either way, it’s delicious.” chef Chris Baber

  • 5.0 Star
    rating
  • Timer Prep 5 min
    Cook 15 min
  • Chef hat Easy
    effort

Preparation

Grate the garlic cloves. Roughly chop the sausages. Chop the flat-leaf parsley.

And the rest...

  1. 1 Cook the pasta according to the pack instructions. Meanwhile, heat the olive oil in a saucepan over a medium-high heat, then add the garlic, chilli flakes and fennel seeds.
  2. 2 When they begin to sizzle, add the sausages or sausoyges and fry for 3 minutes, breaking up the pieces with a wooden spoon, until they begin to caramelise.
  3. 3 Add the Cook With M&S chunky Mediterranean-style veg, season with salt and pepper, and continue to cook until slightly softened.
  4. 4 Add the balsamic vinegar, stir and let it bubble away, then add the chopped tomatoes and around ¼ can of cooking water from the pasta.
  5. 5 Simmer over a medium heat for 10 minutes until thickened. Season with salt and pepper to taste. Use a little more of the pasta cooking water to loosen the sauce if it looks too dry.
  6. 6 When the pasta is cooked, drain it and toss it through the sauce with the fresh parsley, then serve with grated parmesan and black pepper.
  7. 7 For a vegan version, substitute the Italian sausages with Plant Kitchen sausoyges, and leave out the parmesan.

And the rest...

And the rest...

1 Review

  • Claire

    Quick and delicious